Cream of Pumpkin Soup – Jamaican Style

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Jamaican Cream of Pumpkin Soup

Jamaican Cream of Pumpkin Soup

Cream of Pumpkin soup Jamaican style is a smooth, rich, mildly flavored milk based soup served warm without any frills required. Serve it to start off a gourmet meal or in a large bowl with a dinner roll on the side.

Serves 6


  • 1lb pumpkin
  • 2 cups of milk
  • 2 tbsp of flour
  • 1 tsp of salt
  • 1 tsp of black pepper
  • 2 tbsp of butter
  • 1 onion finely diced


  1. Cut the pumpkin into 2″ – 3″ squares and boil until tender – this should take about 20 minutes.
  2. Blend until the pumpkin becomes a smooth puree.
  3. Melt butter in a saucepan on medium heat and fry the diced onions until translucent. Add the flour, salt and pepper to the pan and stir.
  4. Slowly stir in the milk with a wooden spoon, adding a little at a time. If you add the milk too quickly it will not mix properly. The mixture will be ready once it is thick enough to coat your spoon.
  5. Add the pumpkin puree and stir in to the mix. Keep stirring until the entire batch of soup is hot. Serve in a cup or bowl.